Last Sunday, I asked Steve what he wanted for breakfast. He said muffins. I got to work.
Berry Berry Citrus Muffins
3 cups flour (I used 1 1/2 cups wheat & 1 1/2 cups white)
1 1/4 cups granulated sugar
1 tbsp baking powder
1/2 tsp salt
zest of 1 lemon
2 1/2 cups chopped berries (I used a mix of blueberries, blackberries, strawberries & cherries)
3 tbsp powdered egg replacer (like Bob's Red Mill)
3/4 cup orange juice
juice of 1 lemons (about 1/4 cup)
1 1/2 cups non-dairy milk (I used plain, unsweetened almond milk)
Preheat oven to 400 degrees. Line muffin tins with muffin papers, for 24 muffins. In a large bowl, whisk together the the flour, sugar, baking powder, salt, and lemon zest. In a medium sized bowl, whisk the orange juice and egg replacer together, until there are no lumps. Whisk in the lemon juice and milk. Toss the fruit in the flour mixture, until coated. Pour the wet ingredients into the dry and stir with a fork. Do not over mix! Spoon the batter into the muffin cups, so they are about 3/4 full. Put muffins in the oven, and immediately reduce heat to 350 degrees. Bake 25-30 minutes, until the muffins spring back when you lightly touch the tops.